I’m obsessed with coconut oil. I cook with it, I bake with it, I moisturize with it, I take my makeup off with it… and I was already convinced it was magical. And then I discovered THIS. Mind blown.
My mom sent me an email about this recipe, and I was definitely intrigued. Coconut oil has a lot of health benefits, and I try to avoid refined/processed sugar – so this is a perfect dessert for me! I gave it a little LSL love by adding (and swirling) almond butter into the mix and then topping it with shredded coconut, because… yum 🙂
3/4 cup coconut oil
3/4 cup cocoa powder
1/3 cup agave
3 tbsp almond butter
Combine coconut oil, agave, cocoa powder and 1 tbsp of the almond butter in a bowl. Make sure your coconut oil is soft and gently stir it all together until it looks like brownie batter.
Pour into a a dish.
Smooth it out into an even layer.
Soften the other 2 tbsp of almond butter for a few seconds the microwave. You don’t need to melt it – just make it soft enough to swirl into the coconut oil mixture.
Top with shredded coconut.
Pop it in the fridge for at least an hour.
And when you take it out… IT’S FUDGE!
I still can’t get over it.
I “cut” the fudge into very “rustic” pieces… which was actually a happy accident! I thought I was going to have to make another batch to take pictures for you, but once I started to cut different sizes and shapes, the fudge popped right out of the dish. You could also avoid cutting it completely and just go at it with a spoon… I won’t tell 🙂
Way better and way better for you than any Cadbury Eggs! Happy Easter, everyone!